Food recipes
Low-Fat Broccoli Soup
Low-Fat Broccoli Soup Ingredients: water, bottled, generic celery, raw oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched salt, table spices, nutmeg, ground broccoli, raw onions, raw water, bottl...
Low-Fat Broccoli Soup
Ingredients:
water, bottled, generic
celery, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
broccoli, raw
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat 2 cups water in a large pot till boiling.
Add vegetables, cover, and cook until tender (about 10 minutes).
Blend vegetables with part of the cooking water in a blender or food processor.
Heat olive oil in a small nonstick skillet.
Add 2 tb.
of the 2 1/2 cup water and sprinkle in the flour.
Cook and stir until smooth.
Add the remaining water and heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
Heat just until boiling.
Blend until desired consistency.
Stir in the evaporated skim milk and heat through without boiling again.
Makes about 9 cups.
Serve with croutons if desired.
Per 2 1/2 cups: 86 calories; 1 mg. cholesterol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.
Ingredients:
water, bottled, generic
celery, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
broccoli, raw
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat 2 cups water in a large pot till boiling.
Add vegetables, cover, and cook until tender (about 10 minutes).
Blend vegetables with part of the cooking water in a blender or food processor.
Heat olive oil in a small nonstick skillet.
Add 2 tb.
of the 2 1/2 cup water and sprinkle in the flour.
Cook and stir until smooth.
Add the remaining water and heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
Heat just until boiling.
Blend until desired consistency.
Stir in the evaporated skim milk and heat through without boiling again.
Makes about 9 cups.
Serve with croutons if desired.
Per 2 1/2 cups: 86 calories; 1 mg. cholesterol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.